When chopping food with a knife, hold the food with your free hand and keep the point of the chopping knife on the block.
Dull knives cause more problems than sharp knives because dull knives require employees to exert more pressure, and slippage problems are more likely to occur.
Knives – General Care
Discard or repair knives with loose handles.
Don't leave knives on the edge of a counter - push them back so they cannot fall on the floor or on someone's foot.
Don't try to catch a falling knife.
Never play with knives or use them as substitutes for screwdrivers or can openers.
Don't use knives to open cardboard cartons; use the proper container-opening tool.
Knives - Cleaning
Cuts can also occur when knives or other sharp tools are washed. For this reason, all sharp tools should be washed separately.
Never place knives or other sharp tools in sinks filled with soapy water, clean all sharp tools with caution.
Use a folded heavy doth and work slowly and carefully from the center of the blade to the outside cutting edge.
When cleaning a slicer, make sure the blade of the slicer is in the position recommended for cleaning.
Unplug the unit and refer to the manufacturer's operating and maintenance manual for specific cleaning instructions.
Minimizing the use of glass in the kitchen can help prevent cuts.
Any broken glass should be cleaned up immediately with a broom and dustpan, not your fingers.
If glass is broken in a dishwasher, drain the dishwasher and pick up the glass with a damp doth.
Always place broken glass or china in a separate refuse container.
General Safety Guidelines
Keep knives, cleavers, saws, and other sharp tools in racks or special drawers when not in use.
Use the correct-size cutting tools and make sure they have the proper blade.
Use safety guards and any other safety items provided on equipment.
Use caution when operating slicers and other electric cutting tools.
When using sharpening steels, be sure there is a finger guard between the handles and the steel.